New Year Menu – the main course

WWhat are you doing New Year’s Eve? For those of you contemplating a night in, let our three course menu inspire your best New Year dinner party yet. While yesterday’s starter – goat’s cheese potato chips – added colour and flavour to the table, this aromatic main dish of pasta with sage butter sauce and toasted walnuts is sure to please even the fussiest guests.

You will need:

  • Pasta of choice – we chose a spinach ravioli
  • 4 tablespoons butter
  • 8 sage leaves
  • ½ lemon, juiced
  • ½ cup toasted walnuts
  • ¼ cup grated Parmigiano-Reggiano

Preheat your oven to 175°C. Line a baking tray with baking paper and lay walnut halves on inside the dish, placing it in the oven for 5-10 minutes. Stir or shake the pan half way during this process, so that each one is evenly roasted. Keep a close eye on the nuts, as they can burn easily. Remove from oven and set aside.


Pile the sage leaves on top of each other and slice width wise, while leaving a few sage leaves whole and set aside. Melt the butter in to a quality saucepan over medium heat, and continue cooking it until a golden nutty brown colour appears. Add chopped and whole sage leaves and remove from heat. Add lemon juice and set aside.


Cook the pasta according to cooking time instructed for the type that you have chosen. Drain the pasta, saving a little bit of the cooking water to thin your sauce with, then pour your drained pasta into the saucepan and return to heat. Add cheese and toss to coat.


Serve immediately, topped with toasted walnuts and a portion of fresh sage leaves. Serve with a fresh baby spinach salad, or other leafy greens. Bon appétit!